I’ve been eating hummus for breakfast, lunch and dinner for almost eight years (not really, but you get the idea). So cutting it when I found out nightshades and legumes might be the causes of my inflammation and mysterious weight gain, was probably a shock to my system.
But honestly, I don’t really miss hummus, I miss more the experience of dipping (pita bread) in a creamy sauce. I’ve tried the only cauliflower hummus before but I was not really convinced, but this time I’m onto something good.
Cauliflower and artichoke hummus – A nutritious, lectin-free spin on a Mediterranean staple
This combination of artichokes, roasted cauliflower, roasted garlic and tahini works really well, and even more with a touch of nutritional yeast. To me roasting the cauliflower with nutritional yeast and garlic, not steaming or boiling it, is essential for extra depth of taste. You may even throw some olives into the mix, but I decided to keep them out for color reasons.
This was part of a bigger Mediterranean-style meal, with a nightshade-free greek salad, pita bread made with cassava flour, and sage mustard crispy chicken wings with green dipping sauce. The next day we had the same cauliflower hummus with homemade almond flax meal crackers.
More hummus recipes
For more hummus recipes try the Lectin-Light Roasted Vegetable Hummus and the Sweet Potato Hummus with Roasted Garlic.
Cauliflower and Artichoke Hummus with Roasted Garlic
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Multiple
Description
A nutritious, lectin-free spin on a Mediterranean classic. Serve this hummus with a nightshade-free Greek salad, pita bread made from cassava flour, and crispy chicken wings.
Ingredients
- 1 big head cauliflower, florets, washed and dried
- few garlic cloves, unpeeled
- 3–4 tbsps nutritional yeast
- avocado oil for baking the cauliflower
- Salt & pepper (for baking the cauliflower)
- one, 9oz jar marinated artichokes, drained and pat dried
- 1/4 to 1/2 cup extra virgin olive oil
- fresh lemon juice, to taste
- salt and pepper, to taste
- 1/4 tsp mustard powder
- 2 tbsp tahini
- 3 roasted garlic cloves
Instructions
- Preheat the oven to 375F.
- Add the cauliflower florets to a baking sheet, drizzle with avocado oil, add nutritional yeast, salt and pepper and mix and coat well. Add the un-peeled garlic cloves in between the cauliflower.
- Cook for about 40 minutes or until the cauliflower gets a little bit of color. Take out and let cool.
- Drain the artichokes and squeeze some of the water out, pat dry with a towel or paper.
- Peel 3 of the roasted garlic cloves.
- Add all the cauliflower, peeled garlic cloves and artichokes to a food processor and mix until pureed. Start adding the olive oil and continue to mix until you get a smooth texture. Add lemon juice, mustard powder, tahini, salt and pepper, pulse one more time. Transfer to a serving bowl or a glass storage container.
Notes
One hour total time might seem like a lot, but the 40 minutes the cauliflower and garlic are roasting in the oven you can use to do something else, so it doesn’t really take one hour to make this simple dish.
23 Comments
Claudia Jean Virga
November 8, 2021 at 3:28 pmHi Claudia. I love all your recipes and appreciate you sharing your knowledge. I am allergic to yeast, even nutritional yeast is not recommended. Is there something I can replace it with or would it be ok to leave it out completely?
Claudia
November 9, 2021 at 7:49 amHi Claudia, yes, you can totally skip the nutritional yeast. It going to slightly modify the taste, but it will be good anyway. I haven’t had nutritional yeast in a long time either.
Melissa Bellevue
November 16, 2020 at 7:47 amDo you happen to have nutritional info on this recipe? I am also trying to lose weight and counting calories at the moment.
Claudia
November 16, 2020 at 8:20 amHi Melissa, I don’t have, but there are many apps for people who want to keep track of calories. I would never worry about this meal that would contribute to gaining weight though. Don’t even worry about calories in vegetables like cauliflower and artichokes. In this case you can just calculate how many calories in the olive oil and cut there if you want to keep it lower. But you need the healthy fats in order to lose weight, it’s not all about calories. Idea; maybe check my post about the five day fast mimicking cleanse, my mom lost 3.6kg in 5 days doing that one. Calories are calculated to not go over 900 a day. I hope this helps xx
Susan
June 22, 2020 at 5:45 pmWhen making the hummus, do I just replace the olive oil with tahini? Same quality? I know he doesn’t want olive oil for phase 1!
Claudia
June 23, 2020 at 3:01 pmHi Susan, you certainly can do that.
Candace L Morales
May 18, 2020 at 2:30 pmI just learned that Tahini has a high lectin content. Can you recommend a Tahini that does not have lectin? If so please let me know. Also, Sunchokes make a wonderful hummus. Ive had it before but can not find a recipe without garbanzo beans. Do you have such recipe?
Claudia
May 23, 2020 at 2:37 amTahini is just sesame seeds butter. Don’t have a high lectin content. Maybe you meant hummus (because of chickpeas)? Also, chickpeas can be pressure cooked and you can mix with tahini and spices and make compliant hummus. I love sunchockes but they are a little hard on my tummy. I try not to eat them too often :))). Yes, please check my post about how to reintroduce beans.
OD
November 1, 2018 at 4:50 pmIt’s absolutely delicious Follow the recipe and it turned out amazing. Thank you so much